Thai Style Beef Satay
Print RecipeServings: 4 servings
Balancing the fish sauce with palm sugar or brown sugar in addition to the dark soy sauce help balance the flavor of the sauce.
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Recipe Multiplier
- 1 ½ lb Flank Steak or Top Sirloin - Cut into 1" - 1 ½"
- 3 tbsp Lemongrass minced
- 3 ea Shallots minced
- 5 ea Garlic Cloves minced
- 1 tbsp Ginger minced
- 2 ea Thai Chilis minced
- ½ tsp Turmeric
- 1 tsp Coriander
- 1 tsp Cumin
- 3 tbsp Dark Soy Sauce
- ¼ cup Palm Sugar or 3 Tbl Brown Sugar
- ¼ cup Fish Sauce
- 2 tbsp Vegetable OIl
Instructions
Thai Peanut Sauce
- Make recipe the Thai Peanut Sauce here.
Cutting the Beef
- If using Flank Steak, trim the fat from the flank steak. Cut the meat into 1 ½" strips with the grain.
- Cut the strips into 1" segments on a slight bias. Cutting on the bias will cut through the fibers of the meat and help to have tender meat when eating.
- Reserve the beef until the marinade is combined.
Making the Thai Beef Satay Marinade
- Mince the lemongrass, shallots, garlic, thai chilis (this will help release oils and give more heat) & ginger. Fine grate the palm sugar.
- In a bowl, combine all ingredients and whisk together thoroughly to combine and dissolve the palm sugar.
- Add the beef to the marinade, mix to combine.
- Marinate the beef for 2-6 hours.
- Once the beef has marinated, skewer the beef with most of the beef toward the end of the skewer so it is easy to eat once cooked.
- Heat the grill and grill the Thai Beef Skewers. Turn every 2-3 minutes to produce an even char. Remove the beef once thoroughly cooked. Temp to 135-145° Serve with Thai Peanut Sauce. Enjoy!